Old-Fashioned Pineapple Upside-Down Cake
Old-Fashioned Pineapple Upside-Down Cake is an moderately easy dinner. Made with 2/3 c. butter, 2/3 c. brown sugar, packed, 1 (20 oz.) can dole pineapple slices, 10 maraschino cherries and 3/4 c. granulated sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Melt 1/3 cup butter in 10-inch cast iron skillet.
Remove from heat.
Add brown sugar; stir until blended.
Drain pineapple well; reserve 2 tablespoons syrup.
Arrange pineapple in butter-sugar mixture.
Place cherry in center.
Beat remaining 1/3 cup butter with 1/2 cup granulated sugar until fluffy.
Beat in egg yolks, lemon peel and juice and vanilla.
Combine flour and baking powder.
Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup.
Beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup granulated sugar to make stiff meringue.
Fold into batter.
Pour over pineapple in skillet.
Bake in 350Β° oven about 35 minutes until cake tests done.
Let stand 10 minutes, then invert onto serving plate. Serves 8.
π· Perfect Pairings
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